Preparation
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In a bowl, combine the tempeh cubes, shoyu, rice vinegar and garlic. Add some filtered water, just enough to cover the tempeh.
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Cover with a lid or kitchen foil or cling film and place in the fridge. Leave to marinate for 8-12 hours.
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When the tempeh is ready to be cooked, remove the cubes from the marinade (which can be used once more to marinate some extra tempeh).
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Heat a frying pan or wok over a high heat and add the olive oil, shoyu and water.
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Stir in the tempeh cubes and sauté for a couple of minutes or until the oil, shoyu and water have been absorbed.
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Add the raisins and the rosemary, toss and remove from the heat. Let cool slightly.
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In the meantime, place the red cabbage strips in a salad bowl, add the olive oil, the apple vinegar and the salt and toss. Add the rosemary-raisin-tempeh cubes, toss again and serve.
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